Silky Ground Lamb Patties (Shammi Kebab)

Ingredients

• 2 slices white bread, crumbs of
• 1 large egg white
• 1 teaspoon ground cumin (freshly roasted is best)
• 1 teaspoon ground coriander
• 1 tablespoon vegetable oil
• 1 lb lean ground lamb
• 1/4 cup channa dal (soaked for at least 3hrs)
• 6 cloves
• 1/2 teaspoon black peppercorns
• 1 cinnamon stick
• 4 bay leaves
• 4 cardamom pods, crushed
• 2 mace blades
• 1 medium onion, diced
• 6 medium garlic cloves, chopped
• 1 inch piece ginger, chopped
• 3 green chilies, halved
• salt, to taste
• 1/2 cup cold water

Instructions

1. Heat a large pan and add all the ingredients listed for the patties.
2. At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
3. Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
4. Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
5. Blend in a food processor till fine.
6. Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
7. Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
8. Shape the patties into balls and flatten.
9. Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
10. Sink your teeth inches.